1. Preheat oven to 325°.
2. Mix together all dry ingredients (almond meal, cocoa powder, baking soda, and salt) in a bowl and set aside.
3. Place the dates and water in a food processor or strong blender and blend until it forms a smooth paste.
4. Mix the date paste with the wet ingredients (eggs, coconut oil, vanilla), and mix until smooth.
5. Add the wet to the dry and stir until smooth.
6. Grease an 8" round cake pan, and pour in batter.
7. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool for at least 10-15 minutes before serving so that it has time to set.
8. Serve plain or with fresh fruit and/or coconut whipped cream. May also be served chilled from fridge.

* Make your own almond meal by processing raw almonds until no large chunks remain. Don't over-process, because it will turn into almond butter.
** You may soak the dates for a few hours or overnight to make them softer and easier to blend.

1. Grease an 8X8 glass baking dish with coconut oil or line with parchment paper.
2. Combine oatmeal and shredded coconut in a mixing bowl and set aside.
3. Combine peanut butter, almond milk, maple syrup, and cocoa powder in a sauce pan. Cook on medium heat while stirring the mixture until well combined. Heat until mixture is fragrant and thickened, about 5 minutes or so.
4. Turn off stove top and stir vanilla and sea salt.
5. Pour mixture over the oatmeal and shredded coconut and mix until well combined. Pour batter into the prepared baking dish and press down until the batter is evenly distributed across the dish. Sprinkle with extra coconut; press down once more so the coconut sticks.
6. Place dish into the fridge and let sit until the bars are set (about 2 hours). Remove from fridge, cut into bars, and enjoy. Store any leftovers in the fridge.

1. Preheat oven to 350°.
2. Place oats, protein powder, freeze-dried strawberries, and chocolate chips into a small bowl and stir to combine.
3. In a separate bowl mix together the peanut butter, applesauce, and honey. Pour the wet peanut butter mixture over the dry mixture and stir well. Combining this mixture will take a little stirring power and it may seem a little crumbly at first; you can use your hands to knead the dough near the end. If it’s too crumbly, you can add an extra tablespoon of applesauce to moisten it.
4. Once combined, start forming the the dough into one-inch balls. Dough should make anywhere from 16-20 balls.
5. Place balls on a parchment lined baking sheet, press the ball down into a cookie shape with a fork and bake for 12-15 minutes.
6. Remove from oven, let cool, and enjoy. Store any leftovers in a covered airtight container on the counter/in the fridge for immediate consumption or store in the freezer for later.

For dough:
1. Combine flour, baking powder, and salt in a large bowl. Set aside.
2. In a small pot add vinegar to almond milk and let sit for 5 minutes.
3. Add coconut oil and honey to almond milk mixture and heat on the stovetop over low heat until oil is melted, stirring frequently.
4. Combine wet and dry ingredients and stir until combined (dough will be sticky).
5. Liberally flour a flat surface and knead dough until smooth (you may need to sprinkle some additional flour until dough can be rolled out).
6. Roll into a rectangle about 1/4 inch thick.
For filling:
1. In food processor combine dates, honey, cinnamon, and almond milk in a food processor until a paste forms, and spread evenly over rolled out dough.
2. Pour melted coconut oil evenly over the dates.
3. Roll dough up from one of the long sides and slice into 12 even pieces.
4. Place in a greased 13 x 9 pan. Bake at 375° for 20 min or when they are barely starting to brown—hard cinnamon rolls are no good!
For glaze:
1. Melt oil and honey on stovetop over low heat. Remove from heat and stir in vanilla. Whisk occasionally until mixture has a caramel consistency. Pour over cooked cinnamon rolls.

1. *Make flax eggs: Combine 2 tbsp ground flax (you can pulse seeds in a coffee grinder) with 6 tbsp water. Refrigerate at least 15 minutes to allow mixture to gel.
2. In a food processor blend oats until the mixture resembles flour. Some oat pieces are fine; they add texture! Combine oat flour, whole wheat flour, salt, baking soda, and cinnamon in a bowl and mix together.
3. In a food processor combine 1 cup raisins, blueberries, coconut oil, honey, vanilla, and cashews, and blend together until incorporated. You should still see some bits and pieces of raisins and nuts.
4. In a large bowl, combine wet and dry ingredients, and remaining 1/4 cup raisins, and mix until incorporated.
5. Divide dough into 24 balls, and flatten slightly on cookie sheet. Cookies will not spread out, but will rise just a little. Bake at 350° for 12 minutes.

One-Ingredient Banana Ice Cream

1. Peel and slice the bananas. Place the slices on a wax-paper-lined platter and freeze for 3 hours.
2. Transfer the frozen banana slices to food processor. Process until smooth, stopping once or twice to scrape the sides of the bowl with a spatula. If you wish, add cocoa and process to combine. Serve immediately.

1. Line a plate with parchment paper.
2. Place chocolate and butter in a small bowl with butter. Microwave on high in 30 second intervals, stirring in between until chocolate is completely melted.
3. Combine walnuts and cranberries in another small bowl.
4. Pierce banana chunks with toothpicks and swirl in chocolate.
5. Roll in nuts and cranberries and place on the plate.
6. Freeze a minimum of one hour before serving.